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Ingredients
1 Pound chicken thighs, boneless, skinless, cut into bite size pieces
8 Ounces mushrooms, sliced
3 Tablespoons butter, divided
1 Garlic clove, minced
1 Teaspoon dried tarragon
1 1/2 Cups chicken stock
1/2 Cup heavy cream
1 Teaspoon salt
1/4 Teaspoon pepper
Thickener
2 Tablespoons flour
1/4 Cup water
Instructions
Melt 2 tablespoons of the butter in a large skillet over medium heat.
Brown chicken well and remove from pan.
Melt the remaining 1 tablespoon of butter in the same skillet. Cook mushrooms until they begin to brown.
Add the chicken back to the pan.
Add the garlic, stock and tarragon to the pan.
Cover and simmer for 10 minutes.
Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
Add the cream and heat through.
Serve over bow tie pasta or rice.